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*Note: If you can’t find ground beef liver or heart, try this option. Cut organ meat into ¼ inch cubes and put into freezer for 30 minutes or until to firm to touch (but not frozen solid). Then, put into food processor and pulse to desired texture.

Directions

Sweat vegetables in 2 tbsp. avocado oil then remove vegetables from pan. Add in remaining 2 tbsp. oil and meat, cooking until browned. Return vegetables to the meat in the pan. Add in wine and reduce by half. Add tomatoes, broth and oregano and cover. Cook for 45 minutes on a low simmer or until sauce is slightly thickened. Add in balsamic vinegar and cook 5 minutes longer.

Roast the squash for 45 minutes in oven at 400°F. Scoop out seeds. Pull fork slowly across the squash width-wise to make strands, or “noodles”.

Sauté vegetables over medium-low heat until onions become translucent. Remove vegetables from pan. Brown meat in the same pan. Return vegetables. Add tomatoes, broth, dry spices and coconut sugar and bring to a simmer. Simmer for 2 hours or until tomatoes have broken down to proper consistency. Garnish with fresh cilantro and lime wedges.

Combine and mix all ingredients (except coconut milk, bone broth and mint) in a bowl. Form meatballs to be 3 oz. portions (roughly the size of a small lime). Using a heavy bottom sauté pan over high heat, sear all sides of the meatballs. Remove balls.

Preheat oven to 275°F. In a casserole dish, transfer the balls into the pan so they are not touching. Add in bone broth and coconut milk and cover. Braise for 2 hours.